Frozen puff pastry makes an impressive tart shell, while almond liqueur and half-and-half turn pudding mix into a rich cream filling.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 425° F. Coat a large baking sheet with nonstick spray.

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  • Place one thawed pastry sheet on lightly floured surface. Cut a 1- inch-wide strip from each long edge. Brush long edge with egg wash; place cut strips along each edge to form a border. Brush pastry with egg wash. Using a fork, prick bottom in several places, but do not prick border. Transfer to baking sheet. Repeat with remaining pastry.

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  • Bake at 425°F for 15 to 17 minutes, until nicely browned. Transfer to wire rack to cool. Press down centers gently if they puff up.

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  • Prepare pudding following package directions using 1-3/4 cups half-and-half in place of milk. Stir in liqueur and allow to cool to room temperature, stirring occasionally.

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  • Spread each cooled pastry with half of the pudding. Decoratively arrange half of fruit over each tart.

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  • Heat jelly in a small glass bowl in microwave in 30-second intervals until melted. Allow to cool. Brush over fruit. Refrigerate for 1 hour.

Nutrition Facts

153 calories; 6 g total fat; 3 g saturated fat; 35 mg cholesterol; 102 mg sodium. 20 g carbohydrates; 1 g fiber; 3 g protein;

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